Low-Fat Strawberry-Cinnamon Muffins
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2/3 cup vanilla fat-free yogurt
- 1/4 cup butter, melted
- 3 tablespoons 1% low-fat milk
- 1 large egg, lightly beaten
- Cooking spray
- 1/4 cup strawberry jam
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
Preheat oven to 375º.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Make a well in center of flour mixture. Combine yogurt, butter, milk, and egg in a bowl, stirring well with a whisk. Add yogurt mixture to flour mixture, stirring just until moist.
Place 12 foil cup liners in muffin cups; coat liners with cooking spray. Spoon 1 tablespoon batter into each liner. Top each with 1 teaspoon jam. Top evenly with the remaining batter. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle over batter. Bake at 375º for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan; place on a wire rack.
These strawberry muffins are moist and tender, yet still low in fat, because of the addition of vanilla fat-free yogurt and low-fat milk. The strawberry flavor comes from strawberry jam.
- Yield: 1 dozen (serving size: 1 muffin)
|Calories per serving:||165|
|Caloriesfromfat per serving:||24%|
|Fat per serving:||4.4g|
|Saturated fat per serving:||2.6g|
|Monounsaturated fat per serving:||1.3g|
|Polyunsaturated fat per serving:||0.3g|
|Protein per serving:||3g|
|Carbohydrate per serving:||29g|
|Fiber per serving:||0.6g|
|Cholesterol per serving:||28mg|
|Iron per serving:||1mg|
|Sodium per serving:||206mg|
|Calcium per serving:||94mg|